Getting a good lunch on the table can be tough during the summer. These days, come noon we’re usually just arriving home after a morning activity, racing to get out of bathing suits and pulling together quick meals before my daughter goes down for her nap. To expedite the lunch procedure at times like this I turn to my roster of go-to summer sandwiches. They are all made from farmer’s market vegetables, are packed with healthy ingredients and can be put together in a snap. Here are three of my go-to summer sandwiches to make lunch easy and delicious:
Tomato Mozzarella & Basil: Cut two slices of country bread. Drizzle one side with olive oil, place two slices of tomatoes on top, followed by two slice of mozzarella and a few leaves of fresh basil. Serve.
Radish, Butter & Salt: Cut a slice of country bread (or two if you want to close the sandwich), spread a thin layer of good quality butter on the bread, top with slices of radishes, a sprinkle of salt and a few cranks of good pepper. Serve.
Eggplants & Hummus: Cut two slices of country bread, spread hummus on one side, top with a few cubes of roasted eggplant*, and a sprinkle of salt. Top with second piece of bread. Serve. (*I usually roast eggplant early in the week and keep it in the refrigerator, or you can usually buy roasted eggplant at your local market)